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Title: Salmon and Tomato Scallop Categories: None Yield: 1 Servings 2 c Canned salmon; drained 3 c Soft bread crumbs 2 tb Butter or margarine 1/4 c Chopped onion 1/2 ts Salt 1 ts Sugar 1/4 ts Paprika or pepper 2 1/2 c Chopped tomatoes 1 Egg; beaten 1 ts Worcestershire sauce or -lemon juice 1 Chopped green pepper - -optional 1/4 c White wine - optional Mix all ingredients and place in a greased baking dish or a pie crust. The top may be sprinkled with grated cheese if desired. Heat in a 375 degree oven till top is brown, cheese is melted, and interior is heated. Posted to JEWISH-FOOD digest by "Kaplan Consulting Corp. (Dovid Kaplan)" |